COOKING I THIS WEEK'S SPECIALS I FROZEN MEAT DEPT. OPEN 24 HOURS 4395 Orchard Lake Rd. Crosswinds Mall 626-0022 EMPIRE KOSHER CUT-UP FRYERS $ 1•89 from Mon. 7 am, to Sat. at 12 Mid Sunday 7 a.m.•9 Rm. WE STILL HONOR DOUBLE COUPONS UP TO 50° Prices Good Only At Our Orchard Lk. Rd. Store DAIRY DEPT. Special to The Jewish News SINAI KOSHER NATURAL CASING YOGURT FRANKS 390 $3.89 FROZEN FOOD DEPT. lb. I GROCERY DEPT. I GOLDEN KOSHER KROGER KOSHER POTATO PANCAKES 12 oz. k 1. P9 ETHEL G. HOFMAN DELI DEPT. BREYER'S KOSHER ALL NATURAL 8 oz. cup New Cookbook Offers 'Taste Of Israel' 49 7 Oz. Jar ADVERTISED ITEM POUCY WE RESERVE THE RIGHT TO LIMIT QUANTITIES. SEE STORE FOR DETAILS OLIVES $1 .19 We Accept A MasterCard V And Prices & Items In This Ad Effective Fri., Aug. 17 Thru August 23, 1990 Aulk Food Warehouse • ORCHARD 12 PLAZA 553-2165 F E MIDDLE EASTERN SPECIALTIES FREE Package of Pita Bread with purchase of 8 oz. Hommus Hommus 8 oz. $ 1.89 Toboule Bobo Ghanouj Pita Dread 7 oz. $ 1.89 POTATO CHIPS $1.99 13:g. Coupon Exp. 8/24/90 OAT BRAN PRETZEL NUGGETS 8 oz $ 1.89 79' Exp. 8/24/90 Coupon Coupon BRAZIL NUTS $ 1.99 1 per customer while supplies lost Coupon Coupon BRIDGE MIX DARK RAISINS $1 9 99 113. 79'lb. Exp. 8/24/90 Coupon Exp. 8/24/90 ON ANY PURCHASE Excluding Sole Items C I t U P ° I N L. • Exp. 8/24/90 inni% D IAP Y ) FRIDAY, AUGUST 17, 1990 Vanilla Creme Decaf $ 1.00 OFF Zr Expires 8/24/90 ALL FRUIT Roi, 47, BASE L''" DUY 2 GET 9 FREE! • Non Dairy • No Cholesterol • Kosher No Fat • Low Sodium • 9 Caloriesper ouncej -ler ..Tr. . 74 Exp. 8/24/90 CADILLAC COFFEE OF THE MONTH PITTED RAW PRUNES ALMONDS lb. 99%. $1.991b. Exp. 8/24/90 Expires 8/24/90 199, JEWISH CALENDAR Coupon 0 10% OFF 0 N Mon.-Sot. 9-9 Sun. 12-5 We honor all other competitor coupons 27885 ORCHARD LAKE RD. AT 12 MILE Grandma Shearers We Carry Motor City Muffins •• ■ • • ■■ • _ ••••••• •• ■ -• A t first glance, this is yet another coffee table decoration. In the book Taste of Israel, by Avi Ganor and Ron Maiberg, published by Rizzoli in 1990, the photography is superb and the text spellbinding. From the pictures of water splashing over a colander brimming with ripe red ber- ries to a vast field of wild rosemary growing on the grounds of a Jerusalem mon- astery, all so alive that you can almost taste and smell it. But Taste of Israel is much more than a Mediterranean feast for the eye. Ganor and Maiberg have combined their talents in photography and journalism to come up with an original culinary history of their country. Those who pro- duce food are interviewed with insight and humor in their daily environment. There's Turko, a boreka ven- dor in HaCarmel Market; Ja- cob Lichansky who "under- stands fruit and vegetables;" Benny Raba who drives a brand new Mercedes and owns a fish restaurant in Jaf- fa; and Shultza, the shepherd who tends a flock of goats, to mention just a few intriguing characters. But says Maiberg in the book's introduction, "most of the food we eat in Israel is not indigenous to the Eastern Mediterranean but it is Israeli by virtue of the fact that is is grown, prepared and eaten here." He goes on to say that Israeli cuisine is unique "precisely because of the plurality of ethnic and cultural influences — Eastern Europe, North African or Mahgrebi." In the 1980s, there was an influx of Amer- ican, French and Italian cuisines. Now, Russian immi- grants are adding another dimension to Israeli cooking. Israeli cuisine was nouvelle long before that term ever came into fashion. Meat and poultry are expensive and the Israeli cook has always relied heavily on fruits, vegetables and grains. Now, with a grow- ing and abundant range of lo- cal products there is a new breed of cooks — the Israeli chefs. They bring their exper- tise to the finest five-star hotels and restaurants. Their mission? To create an Israeli cuisine. For example, they say, if you make avocado soup and add hyssop (an indigenous, biblical herb) instead of cor- iander, the result is no longer Mexican but Israeli. These brave new chefs have made such an impact on the Israeli and international scene that the last chapter in Taste of Israel is devoted to chefs such as Haim Cohen, chef at Keren a la Carte, and pastry chefs Celia Regev and Reviva Appel. Taste of Israel is divided in- to 11 chapters, each with a fascinating, well written in- troduction. Included are 200 superb photographs and 120 recipes running the gamut from ordinary hummus to the lesser known (to Americans) Lahuhua, a delicious Yemen- ite sponge bread. Food styling and general food consulting was done by Zachi Buk- shester, chef and owner of Tel Aviv's fashionable restau- rant, The Pink Ladle. Most of the recipes use basic ingre- dients and spices available at any good market; the combi- nations make it unique. Read each recipe through carefully before cooking; directions are not always clear and some in- formation is omitted as to the number of servings and/or yield. Below is a sampling from Taste of Israel: a Mediterra- nean Feast. Note: Recipes have not been tested in our kitchen. CUCUMBER AND FENNEL SALAD Fennel is now commonplace in our markets. Try it in this salad instead of as a flavoring for soups. 1 cucumber, peeled and finely chopped 1 /4 bulb fennel, finely chopped pinch salt 1 /4 teaspoon freshly ground black pepper 3 tablespoons sour cream 1 tablespoon olive oil Continued on Page 76